Karadeniz Pidesi

Making the Dough

1. Sift the flour in a bowl then add the yeast and warm water.
2. Mix until combined and then add the salt to the bowl.
3. Gently mix with your fingers to form a dough, it will be sticky at that stage.
4. Transfer the dough to a lightly floured surface and then knead it for 4-5 minutes or until it doesn't stick to your hands anymore. 
5. Turn the dough into a ball and then return it to the bowl.
6. Cover with a cling film or clean kitchen cloth and then let it rise for an hour or until it doubles the size.

Preparing the Filling

1. Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
2. Depending on the fat ratio of your mince, you might have some fat enough to saute the onions. If not, add the olive oil to the pan and then sauté the onions until soft and translucent.
3. Add salt, freshly ground black pepper and flaked chilli, remove from the heat and then let it cool down until the dough is ready.

Shape the Pide

1. Preheat the oven to 220° C - 430° F (fan oven).
2. Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface.
3. Cover with cling film or a damp kitchen cloth and then let them rest for another 10 minutes.
4. Roll out one of the dough balls into a long oval shape of 15 cm x 40 cm (about 6”x15.5”) in size and ½ cm (0.2”) in thickness.
5. Spread ¼ of the mince filling evenly over the dough, leaving a 1 ½ cm border at the edges.
6. Fold the two edges of the dough over the filling so that is completely covered, and gently pinch the dough to seal. Repeat the same for the remaining 3 dough balls. 
7. Line 2 large baking trays with baking paper and then gently transfer 2 pides on each tray.
8. When the oven is hot enough, place the trays in the oven and then cook them for 15 minutes or until the pastry is lightly browned. 
9. Take them out of the oven and then generously brush the dough with butter. Slice and serve when still hot.